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Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
Thomson vasse field day talk
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Thomson vasse field day talk

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  • 1. Meat Standards Australia in Western Australia   K. Thomson   September 2010
  • 2. • Uses critical control point approach to manage & predict eating quality • Identifies eating quality of individual muscles • Identifies product will not meet minimum eating quality standards Meat Standards Australia
  • 3. 1. Overview - WA MSA • 2009/10 > 1 million head graded • 17.3% of cattle graded, 87.4% met MSA specs • 2004/05 grading % WA = 40%, NSW = 8% & QLD = 6% Source: MSA 
  • 4. 2. WA MSA Compliance Source: MSA database
  • 5. 2008-2009 0 2 4 6 8 10 1 3 4 5 6 7 8 9 Reason for ungrade %ofcattleungraded WA National Grade Code Key 9. Hide puller damage 8. Outside AUSMEAT specifications 7. Miscellaneous 6. Fails company specifications 5. Meat colour 1A or greater than 3 4. pH greater than 5.70 3. Fat distribution 1. Fat depth Source: MSA database 2. WA Compliance 2008/09
  • 6. 2. pH & meat colour High pH ‘dark cutting’ = lower eating quality - High water holding capacity = less juicy - Increased bacterial growth = reduced shelf life - Cooking inconsistencies and reduced tenderness
  • 7. 3. The cost of non- compliance
  • 8. 4. Fixing dark cutting Its all about muscle glycogen! Glycogen levels are determined on farm Nutrition Nutrition: • Fill the bucket up Management: • Stop it leaking Handling Stress Time off feed MUSCLEMUSCLE GLYCOGENGLYCOGEN Mixing Stress
  • 9. What is required to fill up the bucket? Weight gain of 0.8 to 1.0kg/day = high quality pasture (>10.0MJ/kg DM) or = additional supplementation Metabolisable Energy Muscle Glycogen 4. Fixing dark cutting
  • 10. 4. Fixing dark cutting Digestibility decline of annual grasses and clovers in a Mediterranean climate source: M. Hyder, DAFWA    
  • 11. What are the causes of our dark cutting issues? • Are we trying to beat the end of the season & overestimating pasture quality? 4. Fixing dark cutting 50% 55% 60% 65% 70% 75% 80% 1 Oct 22 Oct 12 Nov 3 Dec DryMatterDigestibility(%) Kojonup Harvey Moora
  • 12. What are the causes of our dark cutting issues? • Are we trying to beat the end of the season & overestimating pasture quality? • Are we constrained by our production systems? – Constraints - calving time, growing season etc. – Industry integration • Are we measuring our performance appropriately? 4. Fixing dark cutting
  • 13. Maximising compliance in 2010 • Action is required now to reduce dark cutting: – Develop feed budgets & identify cost-effective finishing strategies – Can you achieve the product with your production system? – Pastures – When has digestibility reached critical points (<70%) – Achieve required growth rates – Are you weighing? – Manage cattle to minimise stress (time of feed, handling & mixing) 4. Fixing dark cutting
  • 14. Thank you http://www.mla.com.au

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